Pumpkin Macaroni and Cheese

Why no that’s not Velveeta. It’s pumpkin macaroni and cheese. But go ahead and let the kids think that if you need to. I do tell mine, just after they’ve inhaled their first portion and ask for seconds. I’m a big fan of all things pumpkin and think they should be too. Next to boots, Italian Hot Chocolate and scarves it’s my favorite part of fall.

This pumpkin mac n cheese starts off with Barilla Plus which is made from healthy ingredients like flaxseed, legumes and spelt. Plus pasta is a healthy balance of nutrients plus taste. If you’re looking for a healthier pasta choice this is for you.

If you’re looking for a twist on the classic mac n cheese give this creamy pumpkin version a try. Sometimes when I’m feeling crazy I throw in a little crispy pancetta. I’m always feeling a little crazy I just didn’t happen to have pancetta in the fridge this day.

Want more pasta? Of course you do! We’re keeping this virtual Barilla Bash going so be sure to check out these incredible :

Because we know you love all things Barilla. Did you know that Barilla has revamped their packaging and expanded their Blue Box family to include 2 new lines of Better for You products – Veggie & White Fiber? These new products will feature the new Blue packaging, along with their Whole Grain and Classic Blue Box pastas. I can’t wait to try them. PLUS pasta will still be found in its familiar yellow packaging.

To celebrate, Barilla has launched a new app for iPhone and Droid, “Capture the Pasta,” that offers some incredible prizes. The game is a virtual scavenger hunt that encourages users to “capture” the virtual pasta shapes near their location and share with friends for a chance to win one of 1,000 instant prizes, an Italian-inspired trip in the US or the Grand Prize of a trip to Italy!

Did someone say Italy? I’m off to download myself because if I lose Scramble with Friends one more time I might cry.

Baci!

Disclaimer: This post is sponsored by Barilla. Opinions are my own. Always have been. Always will be. Socialize with Barilla on FACEBOOK & TWITTER

Heat large stockpot of generously salted water to boiling. When water comes to a boil, add pasta. Cook until just shy of al dente. Drain; set aside.

To make sauce, in 2-quart heavy saucepan, melt butter over medium heat. Add flour. Using whisk, stir until blended. Add milk; cook and stir until mixture comes to a boil. Stir in nutmeg and season with salt.

Paula, I made your Italian Hot Chocolate when you first posted it and it was DIVINE… yup, it’s definitely time to make more. (The pictures in the link are so pretty, too!) Your take on macaroni & cheese sounds delicious as well, especially with Pecorino cheese — and pumpkin! Sigh… Thanks for a heartwarming post.

I’m not joking at all but I JUST bought those exact same little le crueset dishes at home goods the other day AND two nights ago I made pumpkin mac and cheese. I was almost bare bones groceries and I was trying to think of what to make my kids for dinner and I had some leftover pumpkin puree from a waffle recipe and some creamy goat cheese so I made a pan of it with panko on top. I didn’t make it with eggs – I will have to try yours with penne – I prefer that over macaroni noodles.